Summers in Italy can be extremely hot, and many people prefer to eat simple food, and often a one-dish meal, in order not to have to spend too much time in the kitchen. However, they still want something tasty, appetizing, and refreshing. This Italian summer dish of spaghetti with raw tomatoes, called spaghetti al pomodoro crudo, is ideal for this purpose. This recipe is simple, casual, quick to prepare, and works perfectly as a light lunch or supper.–Editors of Phaidon Press
LC Summertime...and the Cooking is Easy Note
Although the title of the book implies that this is an actual recipe, it’s actually something much less—and, at the same time, much more. It’s a basic blueprint, a lesson in summer simplicity, that grants you autorizzazione to make it your own. Love garlic? Sliver the cloves rather than leave them whole to ensure a more pronounced oomph. Don’t have basil? Maybe you don’t need it. The only requirement is that your rendition demands minimal effort. After all, it’s summer. And it goes without saying—in Italian or any language—that this ought to be made only with proper pomodoros, maybe even heirlooms. And preferably from the greenmarket. None of this hothouse business or you’ll be disappointed. Trust us.
Spaghetti with Raw Tomatoes Recipe
- Quick Glance
- 20 M
- 50 M
- Serves 4
- 1 pound 2 ounces ripe vine tomatoes, peeled, seeded, and chopped
- 1/4 cup olive oil
- 10 leaves basil, chopped
- 2 cloves garlic, peeled
- 12 ounces spaghetti
- Salt and pepper
- 1. Place the tomatoes in a large salad bowl, add the oil, basil, and garlic, and season with salt and pepper. Toss gently, cover, and set aside in a cool place. Then forget about them for about 30 minutes or so to let the flavors mingle.
- 2. Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions, until it is tender but al dente, or firm to the bite. Drain the spaghetti.
- 3. Remove and discard the garlic from the raw tomato sauce. Add the pasta to the sauce, toss, and serve immediately.
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